Red Wine Lacquered Turkey with Spiced Butter Recipe

Ingredients:

• 1 bottle red wine (I used a zinfandel for it’s fruity flavors)
• Small Turkey 7-8 pounds
• Kosher salt
• 8 ounces soft butter
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• Zest of one large orange
• One large orange, cut into quarters
• 2 cups chicken broth

Instructions:

1. Pour the bottle of wine in a small pot and reduce over medium-low heat until you only have 1/3-1/2 cup of wine left.
2. While the wine is reducing, prepare the turkey.
3. 30 minutes before you roast the turkey, take the turkey out to come to room temperature. Make sure you remove the giblets and then set the bird on a roasting rack, breast side up.
4. Preheat the oven to 450 degrees.
5. To make the butter, use a fork to mash together the butter, cinnamon, ginger and orange. Then take that butter and lift up the skin on the turkey breasts and rub the muscle with the butter.
6. Then generously salt your turkey and stuff the cavity with the orange wedges.
7. At this point, take your reduced wine and brush it onto the turkey.
8. Pour two cups of chicken stock in the bottom of the pan and put the turkey into the oven to roast. Immediately turn the oven down to 350 degrees.
9. Cook your Turkey 13 minutes for every pound, or until the juices run clear. I basted mine with the buttery wine drippings twice during the process.
10. When you remove the Turkey from the oven, let it rest for about 15-30 minutes tented with foil- it will help to keep the meat juicy, plus give you time to get everything else ready.

Recipe Source:heatherchristo